This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!
In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.
How do you make Greek chicken with potatoes?
The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!
Tips for Greek Chicken
- I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
- If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
- This dish is great for meal prep; it will keep in the fridge for up to 4 days.
Greek Chicken with Potatoes Variations
You can add other ingredients to this dish to create other flavor variations that suit your tastes.
- Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
- Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
- Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
- Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.
How long does it take to bake chicken thighs?
It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.
How do you know when chicken is done?
You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.
I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!
More one pot meals
Greek Chicken and Potatoes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound small Yukon gold potatoes halved
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges for garnish
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Add the chicken and potatoes to the bowl; toss to coat with the marinade.
- Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
- Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
- Sprinkle with parsley. Garnish with lemon wedges and serve.
Soo says
Made it, loved it, added broccoli and I don’t know why, but served with a side of sour cream. YUMMMMMM!!!!
Melissa says
This was absolutely delicious! The marinade will be my go to from now on! Thanks for sharing this recipe!
SimC says
Very flavorful! Thank you for the recipe!
Sophia says
I made this last night and it was a hit with the entire family! So tasty and easy!
Maryella says
So I can put all this in marinade for several hours before cooking?
Sara says
Yes that’s fine!
Maureen says
Please do not save marinade to sprinkle over the finished dish unless you plan to cook it first. The risk of contamination from raw chicken is high.
Amy says
It says you can save a little marinade BEFORE you add the chicken. No risk of contamination.
Jessica says
Can I line the baking sheet with aluminum foil instead of using cooking spray? Also, should I turn the chicken pieces over halfway through?
Sara says
You can use foil and you don’t need to flip the chicken!
Brenda says
Can I use boneless skinless chicken thighs? If so, how long would you cook it for? Thank you! Love all your recipes! Looking forward to trying this one. My husband and I are in love with your Mediterranean chicken and have it once a week!
Sara says
Yes try cooking it for 30 minutes, and you may want to cut your potatoes a little smaller so that they’re ready at the same time as the chicken!
Letha Lawrence says
Can I make this in a crockpot or slow cooker? I live in a small studio apartment and don’t have an oven, But I cook for my whole family sometimes. The recipe sounds great.
Sara says
I think it could work but just be aware the skin won’t be brown and crispy in a crock pot!
Aly says
How long would you marinate this for? Was hoping to make it tonight.
Sara says
Anywhere from 20 minutes to 2 hours!
Kim says
I made this tonight and it was a hit with my family! It was fresh and flavorful comfort food. I cooked my potatoes a little longer after I took the chicken thighs out. My girls said make this again!
Tami says
Started a Mediterranean diet, and this recipe is a keeper!
Very flavorful! I could eat the whole pan myself. 🙂
I used Russet potatoes instead and cut them into wedges. The marinade gives it quite a bit of flavor, especially the lemon.
Tammy Cowart says
I’ve been looking for something else to make for dinner with chicken thighs. I tried this recipe yesterday. I LOVED it! Very easy and not a lot of ingredients. I marinated the thighs for a couple of hours and then tossed my petite klondike potatoes in the marinade and put them on the sheet pan. I then discarded the marinade and used the drippings from the pan to make a delicious sauce with a little corn starch. My husband devoured it as I saw him dredging the chicken through the sauce.
Thanks for a fantastically easy and delicious recipe! My new GO TO for chicken!
Lindsay says
This is my new favorite roast chicken and potatoes recipe. I love it. I marinated the chicken and potatoes over night in the baking pan and then just took it out and baked it for an hour. Will be making this again soo.
Jen says
I have made this for my family at least a dozen times now and they love it, sometimes I serve with a greek salad or some french green beans.
KLane says
Absolutely delicious one pan meal! I added a little paprika and cayenne to the marinade. I also made lemon roasted broccoli on the side.
Cindy says
Can you marinade the day before and just throw in the oven the next day?
Sara says
Yes that’s fine!
Janice says
This was amazing. I added zucchini to the mix for an easy rounded meal! It was even better leftover.
Making it again tonight per husband’s request…thank you!